Chicken, celery, green bean & almond stir-fry

Recipe: Chicken, celery, green bean & almond stir-fry


  • 1 tbs grapeseed oil
  • 500g chicken breast fillets, cut into strips
  • 2 tbs Chinese black vinegar
  • 2 tbs gluten-free tamari
  • 1-2 tsp sambal oelek, to taste
  • 2 tsp caster sugar
  • 1 white onion, cut into thin wedges
  • 6 celery stalks, trimmed, thinly sliced on the diagonal
  • 250g green beans, topped, cut into 4cm lengths
  • 1/4 cup (40g) raw almonds
  • 3 cups steamed rice, to serve


  1. Heat half the oil in a wok or large frypan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
  2. Stir vinegar, tamari, sambal and sugar in a small bowl until sugar dissolves, then set aside. Return the wok to high heat and heat remaining oil.
  3. Add onion and stir-fry for 1 minute. Add celery and beans, and stir-fry for 1-2 minutes, until just tender.
  4. Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce.
  5. Serve with rice.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)